GILMAN Gemini GOG100R, Manual

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13
ROASTED TINY POTATOES WITH SHALLOTS AND HERB SALT
Ingredients
- 3/4 TEASPOON SEA SALT
- 1 TEASPOON FINELY CHOPPED FRESH ROSEMARY
- 1/2 TEASPOON FINELY CHOPPED FRESH THYME
- 1/4 TEASPOON FRESHLY GROUND PEPPER
- 2 POUNDS ASSORTED TINY POTATOES
- 12 SMALL SHALLOTS, PEELED
- 11/2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
Directions
In a small bowl, combine the salt, rosemary, thyme and pepper. Transfer 1
teaspoon herb salt to a cup and set aside. In a large bowl, toss the potatoes and
shallots with the oil and remaining herb salt.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Insert the square end tip of the Rod into the Rotisserie Cage to the opposite
side as far as it will go. Fill with the potatoes and lock the Cage securely. Place
the loaded Cage into the Oven chamber with the square tip end toward the
Drive Port, resting the handle on the Handle Port. Press down into place until it
locks securely. Close the Glass Lid. Set the Temperature to 225°C and the
Timer to 1 hour and roast. Reset the Timer to 15 minutes and roast until the
potatoes are tender. Serve sprinkled with the reserved herb salt.